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Ingredients
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tagliatelle - 250g
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eggs - 2, beaten
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Parmesan cheese - 75g, grated
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sun-dried tomatoes in olive oil - 75g,
drained
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wholegrain mustard - 2 tbsp
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double cream - 175ml
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fresh basil leaves - 18, shredded
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pepper and salt
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crusty bread - to serve
Method
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Cook the pasta in salted boiling
water until just tender.
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Slice the sun-dried tomatoes into
small pieces.
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Beat the eggs, mustard and cream
together in a bowl, add plenty of pepper and salt. Stir the
mixture until they are well combine and smooth, but not become
frothy.
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Drain the pasta, return them into
the pan with the sun-dried tomatoes, cream mixture, Parmesan
cheese and basil leaves.
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Cook with low heat for a while,
stirring until the mixture thickens slightly, then adjust
seasoning and serve hot. Garnish with extra basil leaves and
serve with crusty bread. Serves 2-3,
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